(Critical)
Observed numerous bowls, tongs and scoops at the clean utensil storage rack to be soiled with food debris. To correct, please properly wash, rinse and sanitize utensils and thouroughly inspect them prior to placing on clean utensil storage rack. Retrain dishwashing staff to ensure all utensils are inspected so the utensils after cleaning are clean to the sight and touch. ,

Observed the sanitizing solution in the 3 compartment sink to be soiled with a greasy film at the surface. The solutions maintained in the 3 compartment sink shall be kept clean. Corrected by draining the sanitizing solution, cleaning the sink basin and refilling basin with fresh sanitizing solution. Corrected

Observed the outside storage area for garbage to be littered with trash and debris on the ground. To correct, please keep this area clean

Observed to bulk bin of rice to not be labeled. To correct, please properly label containers with the common name of food stored inside

Observed an exposed bag of inuse soda syrup to be on the floor. Corrected by having bag placed back onto storage rack with the rest of the syrup bags. Corrected

A certified food manager is required for your establishment. Please provide proof that a food employee for this establishment is a certified food manager. Please fax certification to our office when available

(Critical)
Small flies (likely vinegar flies) and house flies were observed in the facility--especially in the back dish washing area, in the soda dispensing island base cabinet, and the back hallway to the alley. Contact your pest control contractor for an extra visit. Additionally, a higher level of cleaning and sanitation is needed at this facility to prevent fly breeding and/or the attraction of flies. Create a cleaning schedule to address the cleanliness issues

(Critical)
1) chopped romaine lettuce was found at 62f in a deep kitchen pan resting on top of ice on the counter. Corrected by discarding this lettuce. 2) foods in the top of the two door make line refrigerator were found to be at 45 to 51f (pico de gallo, shredded lettuce, sour cream, etc. ). These foods were discarded and replacements provided. The cooler was adjusted to a colder setting. 3) phfs in the top of the fax line prep area one door cooler were on an ice bath (the unit was not operational) were at 47 to 52f. These foods were discarded

(Critical)
A rack of raw chicken cases were stored directly contacting adjacent cases of lettuce and a pan of prepped lime wedges (covered with plastic wrap) was stored below the lettuce cases. Corrected by moving the wheeled rack of raw chicken away from the fresh produce

(Critical)
No cover was provided on the customer self-service lemon wedges. Corrected by providing hinged covers for these two containers

(Critical)
Provide a needle tipped food thermometer so staff can verify hot and cold holding temperatures as well as cook off temperatures

(Critical)
Observed small amounts of hot foods (pinto beans, rice, steak) in a hot holding unit at the fax order station to be at 93 to 101f. Corrected by discarding. Ensure staff are monitoring food temperatures and hot holding unit settings to maintain foods above 135f

(Critical)
Both front kitchen area hand washing sinks were blocked from use by broom/dustpan at one location and a clip board at the other. Also wiping cloth pails were stored on the floor in front of the sink basins. Keep your hand washing sink areas clear to promote proper hand washing. Corrected by relocating these items out of the way

A leak is present in the drain line for the hand washing sink basin located near the meat cutting station. Repair as needed

The tile grout is eroded in front of the dish washing sinks. Remove remaining grout and install a new full-thickness layer of tile grout to eliminate the current depressions that allow moisture and debris to accumulate

The back alley trash storage area is in need of cleaning now and more regularly to eliminate debris accumulation

The one door refrigerator at the fax station is non-functional. Have this unit repaired to maintain foods at 41f and below

The mounting bases for the soda dispensing system diffusers and spouts are not being cleaned daily. Utilize the appropriate size bottle brush to clean this area

The following floor areas are in need of cleaning now and at least 2-3 times per week in the future: the floor drains (by walk in cooler, in front of the dish washing sink), the floor sinks (under the soda station, under the following equipment--food prep, three compartment sink, ice machine) and the floor under soda dispensing station. Maintain these drain areas clean and dry to eliminate the attraction and breeding of flies and other pests

The wiping cloth pails are being stored on the floor. Elevate these pails off of the floor by 6"

(Critical)
***risk control plan needed
on the food make line, observed chopped romaine lettuce at 60 degrees f. The lettuce was stored in a 2/3 hotel pan nested inside a full hotel pan. The 2/3 hotel pan was 1/2°Full of the lettuce. The full hotel pan had a one inch layer of ice on the bottom. The pic corrected the improper temperature by discarding the lettuce. New proper temperature lettuce was stocked into a clean 2/3 pan. More ice was placed into the full hotel pan. Item corrected. As discussed during inspection chopped lettuce must be held 41 degrees f or below. As a better food handling practice this pan of lettuce should be relocated to mechanical refrigeration to maintain proper temperature. ****this violation was observed during the last inspection. Therefore, pursuant to the washtenaw county procedures for enforcement of the michigan food law you are required to complete and submit a risk control plan to the health department for approval. A copy of a risk control form was provided to joe sherwood during the inspection. ****

(Critical)
At the three compartment sink used for manual warewashing observed three separate employees submerge cleaned and rinsed utensils in sanitizing solution for too short of a contact time. Item corrected during inspection by educating staff about proper contact time. Later during the inspection observed proper contact time. Item corrected

(Critical)
Observed two handsinks not easily accessible. 1. Handsink by the three compartment sink was covered by a rolling cart. This was observed on previous inspections. Pic corrected by moving cart to another location in the dishwashing area. 2. Handsink across from the main make line/cash register had a trash can in front of it and two brooms resting on it. Pic corrected by moving trash can and brooms. Handsinks need to be easily accessible to facilitate proper handwashing. Item corrected. Note: if this violation is observed during future inspections the store will be subject to enforcement action pursuant to the washtenaw county procedures for enforcement of the michigan food law

Across from the three compartment sink used for warewashing observed a case of single service cups. The case had a puddle of water on top of it from dishwashing activities. The water had not penetrated the box. Correct by storing single service items in a protected manner as outlined above.

No certified manager is on staff at the store. To correct this item either:
1. The pic needs to successfully complete a certification class or
2. Another employee needs to complete the certification class. Correct as outlined above. Item shall be corrected within 90 days

(Critical)
On the food make line, observed chopped romaine lettuce at 63 degrees f. The lettuce was stored in a 2/3 hotel pan nested inside a full hotel pan. The 2/3 hotel pan was 1/2°Full of the lettuce. The full hotel pan had a one inch layer of ice on the bottom. The pic corrected the improper temperature by discarding the lettuce. New proper temperature lettuce was stocked into a clean 2/3 pan. More ice was placed into the full hotel pan. Item corrected. Note: as discussed during the last inspection and this inspection chopped lettuce must be held 41 degrees f or below. As a better food handling practice this pan of lettuce should be relocated to mechanical refrigeration to maintain proper temperature

Adjacent to the drink merchandiser behind the cash register observed two red buckets used for storing wiping cloths. 1. The buckets were stored on the floor. Correct by storing the bucket off of the floor
2. The wiping cloths in the bucket were not fully submerged in the sanitizer solution. Correct by storing the wiping cloths completely submerged. 3. The sanitizing solution and wiping cloths were visibly soiled with a heavy accumulation of food debris. Correct by changing the wiping cloths and solutions more frequently
during the inspection the pic corrected items #1-3

(Critical)
Observed two handsinks not easily accessible. 1. Handsink by the three compartment sink was covered by a rolling cart. This was observed on previous inspections. Pic corrected by moving cart to another location in the dishwashing area. 2. Handsink across from the main make line/cash register had a trash can in front of it and two brooms resting on it. Pic corrected by moving trash can and brooms. Handsinks need to be easily accessible to facilitate proper handwashing. Item corrected

(Critical)
At the three compartment sink observed the manual warewashing quaternary ammonium sanitizing solution concentration to be at least 500 ppm if not higher. The dispensing system appears to be improperly calibrated. Pic corrected during inspection by calling for service. Pic plans to manually mix the solution to provide the concentration as designated on the product label. Item corrected

No certified manager is on staff at the store. The pic indicates he will be taking the certification class in the near future. To correct this item either
1. The pic needs to successfully complete a certification class or
2. Another employee needs to complete the certification class. Correct as outlined above

At three compartment sink observed the spray rinse nozzle and tension spring missing. No air gap was observed because the missing tension spring allows the spray rinse nozzle to drop below the flood rim of the sink. Pic indicates repair parts are on order and should be repaired by the end of the week

Found wet, clean pans stacked on shelf above the 3 compartment sink. To correct, let all pans air dry before stacking. May want to use additional movable cart to store drying pans on their side before stacking and moving them to storage shelf

Found the self service pop nozzles with accumulation of dark color soilded surfaces. To correct should schedule more frequent cleaning of the pop nozzles as required to keep the pop nozzles clean as required

(Critical)
Observed beef at 119 degrees f. Located at hot food holding unit at the front line hot food line preparation area. Pic person in charge corrected this item by removal of the beef from the hot food holding insert pan unit and replacement with hot food in pan found above 148 degrees. This item was corrected during this routine inspection by removal and discard of food and replacement with hot beef at above 148 degrees f. As required

(Critical)
Observed the self service area ice bin at beverage station of customer area without proper air gap on the drain line above the drain the ice bin drains into. To correct secure an air gap of twice the diameter of the drain line pipe of the ice bin above the flood rim of the floor sink drain it drains into. , observed the self service area ice bin at beverage station of customer area without proper air gap on the drain line above the drain the ice bin drains into. To correct secure an air gap of twice the diameter of the drain line pipe of the ice bin above the flood rim of the floor sink drain it drains into. 2/15/2011°Follow up inspection observed an air gap provided on the drain line pipe of the ice bin above the drain the ice bin drains into at the self-service beverage station of customer area. This item was observed to be corrected by providing an air gap on the drain line of the ice bin at the beverage station as required

This incident (48499) does not have any more information on it

Observed push cart placed in front of hand sink located at the three compartment sink at the back warewashing area. To correct provide access to the hand washing sink at all times, relocate push cart to allow access for employee hand washing as required